Cinnamon Roll Pancakes

PANCAKE INGREDIENTS:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten
PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Stir them together until everything is moistened leaving a few lumps.

CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon

CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)
2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.
The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.

CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.
2. Whisk in the powdered sugar and vanilla.
3. Add a little milk if needed to make it a glaze consistency.

Juliet Jensen's Soft Sugar Cookies

Cookies:
2 c. sugar
1 c. cream
1 c. butter
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
7 1/2 - 8 c. flour

Frosting:
2/3 c. butter or margarine (beat well)
4 c. powdered sugar
1 tsp. vanilla
3 tsp. milk (or until a good spreading consistency)

*Mix butter and sugar together. Add cream and mix well. Add eggs. Add the rest of the ingredients. Chill 3-4 hours. Roll out the dough and cut into shapes. Bake at 375 for 6-8 min.

*

Cinnamon Roll Cake

Ingredients:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

*Preheat oven to 350 degrees.  Spray 9x13 glass baking pan with cooking spray.
*Mix flour, salt, sugar, baking powder, milk, eggs and vanilla.  slowly stir in the melted butter. Pour into pan.

*For topping, in large bowl mix together until creamy.  Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
*Bake at 350 for 35-40 min. or when a toothpick comes out nearly clean.

*For glaze, mix and drizzle evenly over the warm cake.

Connor's Fluffy Frosting

1 1/2 c. milk
1/3 c. plus 2 Tbsp. flour
3/4 c. butter (room temp.)
3/4 c. butter flavored crisco
1 1/2 c. sugar
1 1/2 tsp. vanilla

*Mix.

Grandpa Rick's Pancakes

1 1/4 c. flour
1/4 c. granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
pinch of salt

*Combine dry ingredients and set aside.

1 1/4 c. buttermilk
1 egg
1/4 c. canola oil

*Combine wet ingredients then add them to the dry ingredients. Mix.

*Heat griddle to 325 degrees.  Use a little nonstick spray.
*Pour approximately 1/4 c. batter onto the hot griddle, forming 5 inch circles.  Cook for 2 min. and 30 sec, then flip.  Cook for an additional 2 min. and 30 sec.  They should be golden brown.
*Makes approx. 10-12 pancakes

No Bake Chocolate Covered Peanut Butter Balls

1 (18 oz) jar of smooth peanut butter
1 (16 oz) bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts
12 oz semi-sweet chocolate chips and 2 tsp. shortening

*In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.  Use your hands to mix everything until smooth.

*Line a baking sheet with foil.  Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls.  Set the baking sheet in the freezer for 5-7 min. to chill  for easier dipping.

*While the peanut butter balls are chilling, melt the chocolate in the microwave.  Melt 6 blocks of chocolate at a time, stirring at 45 second intervals until smooth.

*Remove the baking sheet from the freezer.  Insert a toothpick into a peanut butter ball and dip it into the chocolate, turning until covered.  Place onto a second tray that has also been lined with foil.  Swirl the chocolate on the top of each candy for a pretty design.  Refrigerate until the chocolate has completely dried.  Store in a sealed container in the fridge.

Soft Almond Sugar Cookies

1 1/2 c. white sugar
2/3 c. butter
2/3 c. shortening
2 large eggs
2 tsp. almond extract
2 1/2 c. cake flour
1 c. all purpose flour
2 tsp. cornstarch
2 tsp. baking powder
1 tsp. salt
course sugar for the top

*Preheat oven to 350 degrees.
*Mix sugar, butter and shortening.  Add the eggs and almond extract.
*In a separate bowl, mix dry ingredients and pour into butter/egg mixture.
*Make rough balls, adding in a sprinkle of the course sugar.
*Put in oven for 4 min. Carefully use an appropriate utensil to flatten cookies while in the oven.
*Bake for 4 more min. Remove for cooling.

Jen Dewsnup's Whole Wheat Bread

3 c. warm water
1/3 c. sugar or honey
2 tsp. salt
1/3 c. oil
2 Tbsp. yeast
1st flour 3 c.
2nd flour 3-5 c.

*Start with the warm water (bath water temp) and add the yeast.  Then add all the other ingredients except the 2nd flour.  Mix for about 30 sec. then add the 2nd flour 1/2 c. at a time until the dough forms a ball on the hook and stops sticking to the bowl.

*Continue to mix for about 5 more minutes to knead.  Dump dough onto oiled counter and split up for the loaves.  Form the loaves and put in oiled pans and cover to rise.  Let double and bake at 350 for about 25-30 min. for large loaves 20-25 min. for med. size and 15-20 min. for small loaves or until nice and golden brown on top.

*Makes 2 large loaves or 3 medium loaves or 5 small loaves.

Air Janet's Frosting

1/2 butter
1/2 c. shortening
1 tsp. vanilla
4 c. powdered sugar
2 Tbsp. milk (or more)

*Cream together first 3 ingredients. Then add sugar and milk. Mix.

* For Nutella version add 4 Tbsp. cocoa and 2 heaping Tbsp. Nutella.

Ruth's Corn Chowder

1/2 package of bacon, diced
2 slices onion, chopped
1 1/2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 can cream styled corn

*Fry bacon until nearly crisp. Add onion and cook slowly until golden.
*Stir in margerine and flour and cook & stir until bubbly or mixed well.  Let simmer for 1 min.
*Add seasoning. Quickly pour in milk & stir well. Cook over medium heat stirring constantly until scalding hot. Add corn & heat again. Serve.

Cinnamon Bread

1 c. milk
6 Tbsp. butter
2 1/2 tsp. yeast
2 eggs
1/3 c. sugar
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
2 Tbsp. cinnamon

*egg & milk mixed together for brushing
*softened butter for smearing and greasing

*Melt butter with milk until very warm (not boiled). Allow to cool to warm. Sprinkle yeast over top & stir gently. Allow to sit for 90 min.
*Combine flour & salt.
*Mix sugar, eggs -- pour in milk/butter/yeast & stir.
*Add flour -- dough cycle on bread machine.
*Roll dough no wider than loaf pan.  Smear with 2 Tbsp. melted butter. Sprinkle with sugar and cinnamon. Start at far end & roll towards you. Pinch to seal.
*Smear loaf pan with butter. Dough in pan rise 2 hours. Bake 350 degrees. Mix egg & milk for top.
*Bake 40 min.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos [tomato-like veg. with husk around them]
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalepeno

*Use food processor to blend.
*Refrigerate.

Caramels (2 1/2 lbs)

1 c. butter or margerine
1 lb or 2 1/4 c. brown sugar
dash of salt
1 c. light corn syrup
1 (15 oz.) can condensed milk
1 tsp. vanilla

*Melt butter in heavy 3 quart pan.  Add brown sugar and salt.  Stir in syrup; mix well.
*Gradually add milk stirring constantly.
*Cook over medium heat until 245 degrees for 12-15 min.
*Remove from heat, stir in vanilla.
*Pour into buttered 9x9x2 inch pan.  Cool, cut into squares.

Cafe Rio Rice

3 c. water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chillies (or fresh)
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice

Easy Slice Bread

5 1/4 c. white flour (can do 1/2 wheat)
1/4 c. sugar
1/2 Tbsp. salt
1 1/2 Tbsp. yeast
1 1/2 Tbsp. liquid lecithin (or vegetable oil)
2 c. hot water

*Mix -- spray pans -- shape loaves and cover.  Let rise 25 min.

*Bake at 350 degrees for 25 min.

*(Makes 2 loaves)

Roadhouse Cinnamon Butter

1 stick of butter (room temp)
1/4 c. powdered sugar
1/4 c. honey
1 Tbsp. gr. cinnamon

*Mix together.

No-Bake Energy Bites (a.k.a. Choc. Chip Balls)

1 c. oatmeal
1/2 c. peanut butter (or other nut butter)
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed
1/2 c. mini chocolate chips
1 tsp. vanilla

*Mix together.  Let chill in fridge 1/2 hour.  Roll into balls and enjoy.  Store in fridge for up to 1 week.